Lobster Roll

Total Time:
20 min
15 min
5 min

4 servings

  • 4 steamed lobsters, meat removed (leave the meat whole)
  • 1/4 cup plus 2 tablespoons melted butter
  • 2 teaspoons chopped shallots
  • 2 teaspoons chopped fresh tarragon
  • 4 split-top potato buns or brioche hot dog buns, edges squared off
  • 8 Bibb lettuce leaves
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Spicy Mayonnaise, recipe follows
  • 1 tablespoon finely minced chives
  • 8 lemon wedges
  • Spicy Mayonnaise:
  • 2 cups mayonnaise, such as Hellmann's
  • 1/4 cup Dijon mustard
  • 2 teaspoons mustard powder, such as Colman's
  • 1 teaspoon lemon juice
  • 1/2 teaspoon seafood seasoning, such as Old Bay
  • Sriracha hot sauce, as needed
  • Kosher salt
Watch how to make this recipe.
  • Toss the lobster meat with 2 tablespoons melted butter, the shallots and tarragon in a medium bowl.

  • Brush the cut sides of the buns with the remaining 1/4 cup melted butter. Grill the buns, cut-side down, until golden brown, about 3 minutes. Dress the lettuce leaves with the olive oil, red wine vinegar, salt and pepper.

  • Place the dressed lettuce leaves in the toasted buns and add the lobster meat. Drizzle with the Spicy Mayonnaise and garnish with the chives. Serve with lemon wedges.

Spicy Mayonnaise:
  • Combine the mayo, Dijon mustard, mustard powder, lemon juice, seafood seasoning and 1 teaspoon water in a bowl. Season with Sriracha and kosher salt.

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    This recipe is featured in:

    The Kitchen